50 cloves of garlic – soup

Garlic is pretty special if you ask me. It’s considered as one of natures original wonder drugs 😀 and this is due to an active compound called allicin. According to online healthy life ambassadors ‘Natural Society’ dot com “A mere one milligram of allicin is nearly 15x as potent as penicillin. The compound offers a broad spectrum of protection against pathogenic bacteria, viruses, parasites, antibiotic resistant MRSA, yeast infections, and is even one of many amazing cancer-fighting foods. Garlic contains 33 active sulfur-containing substances. When ingested, allicin converts to sulfenic acid, which is the fastest acting free radical eliminator bar none. Recently, the University of Florida found eating garlic increased the number of virus fighting T-cells in the bloodstream.”

1. Place the unpeeled cloves of garlic in an oven proof baking dish, coat with your EVOO and season well with salt and pepper. Place in the oven for 30minutes, check and shake the dish and bake for another 30mintes until beautifully golden and soft. While they are still warm, peel the garlic out and discard the skins.
2. In a large pot, add a generous slurp of EVOO and your butter and onions, add a generous pinch of salt and cook until very soft and slightly caramelized.
3. Throw in your thyme, fennel seeds and garlic – stirring and mashing constantly until the garlic has evenly distributed throughout the onions.
4. Add your cubed bread to the pot, pour int your chicken stock and bring to the boil.
5. Remove from the heat, and using either a stick-blender or blender [allow to cool a little more first] puree it up! Once smooth and homogenous – add the sour cream and blend again. Season to taste.
6. Return to a low heat, stirring until just simmering.
7. Serve with your best grilled cheese toast, and extra thyme, fennel seeds and pepper to your liking! ❤